Strawberry tartlets made with crisp tart shells, creamy vanilla pastry cream, and fresh strawberries—an easy French dessert perfect for spring and summer.
These strawberry tartlets are the mini version of a classic French strawberry tart, made with buttery tartlet shells, vanilla pastry cream, and fresh strawberries on top.
As a French baker, I love making these mini strawberry tarts when strawberries are in season because they feel both simple and refined, with the balance of crisp pastry, smooth custard, and fresh fruit.
Why you’ll love it
These mini strawberry tarts are an easy strawberry tartlet recipe made with fresh strawberries and creamy pastry filling.
- Fresh strawberry topping with creamy vanilla filling
- Mini tart format that looks elegant and easy to serve
- French bakery feel with simple homemade steps
Ingredients you need
You will need these ingredients to make these mini strawberry tarts:
- Butter: unsalted
- Flour: all-purpose flour for tart shells
- Almond flour: for a crisp tart crust
- Sugar: granulated sugar and powdered sugar
- Eggs: whole eggs and egg yolks
- Vanilla and salt
- Milk: for the pastry cream filling
- Cornstarch: for the custard filling
- Strawberries: fresh strawberries
Tips before you start
- Cold butter: use cold butter for a crisp tart crust
- Chill the tart shells: prevents shrinking during baking
- Cook pastry cream until thick: for a smooth custard filling
- Cool before assembling: keeps tartlets firm and clean
- Add fresh strawberries last: for the best texture and look
How To Make Strawberry Tartlets
This recipe uses my go-to pâte sablée for a crisp, buttery tart crust.
Mix flour, powdered sugar, and almond flour in a bowl, then add cold butter and rub until sandy.
Add egg and form a dough, then chill for 30 minutes.
Roll out, cut, and freeze tart shells, then bake at 350°F/180°C for 15–20 minutes until golden and let cool.
It’s filled with my classic pastry cream recipe for a smooth and creamy texture.
Heat milk with vanilla, meanwhile whisk egg yolks, sugar, flour, and cornstarch.
Pour hot milk over, cook until thick, then add butter and chill with plastic wrap on top.
Whip pastry cream until smooth, then fill tart shells.
Top with fresh strawberries and chill 1 hour before serving.
Serving suggestions
- Serve chilled for a fresh summer dessert
- Dust with powdered sugar for a simple finish
- Add a dollop of whipped cream
- Sprinkle with crushed pistachios or almonds
Serve with a homemade strawberry coulis for extra flavor and freshness.
Storage
Store in the fridge in an airtight container for up to 2 days.
Variations
- Lemon strawberry tartlets (add lemon zest or lemon curd)
- Strawberry mascarpone tartlets (swap pastry cream)
- Chocolate strawberry tartlets (add ganache layer)
- Mixed berry tartlets (raspberries, blueberries)
- Strawberry pistachio tartlets
For a larger dessert, you can use the same recipe to make a classic strawberry tart instead of individual tartlets.
Recipe Questions
What is a strawberry tartlet?
A strawberry tartlet is a mini tart made with a crisp tart shell, pastry cream filling, and fresh strawberries on top.
Can I make strawberry tartlets ahead of time?
Yes, prepare shells and cream in advance, assemble before serving.
How to keep tart shells from getting soggy?
Let shells cool completely and fill just before serving.
Can I use frozen strawberries?
Fresh strawberries are best for texture and flavor.
Can I use store-bought tart shells?
Yes, for a quicker version.
More Strawberry Tart Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Strawberry Tartlets
- Total Time: 1 hour 18 minutes
- Yield: 8 tarts
Description
Strawberry tartlets made with a buttery shortcrust pastry, smooth vanilla pastry cream, and fresh strawberries for a classic French dessert that’s fresh, creamy, and easy to make at home.
Ingredients
Shortcrust Pastry
- 250 g(2 cups) flour - all-purpose
- 90 g (¾ cup) powdered sugar
- 40 g (⅓ cup) almond flour
- 1 pinch of salt
- 150 g (⅔ cup) butter - unsalted and cold
- 1 egg
Pastry Cream
- 250 ml (1 cup) milk
- ½ vanilla bean
- 40 g egg yolks - 3 yolks
- 50 g (¼ cup) granulated sugar
- 10 g (1tbsp) flour - all-purpose
- 10 g (1 tbsp) cornstarch
- 25 g (2 tbsp) butter - unsalted and cold
- 500 g (4 cups) Fresh strawberries
Instructions
Make the tart shells
- Place the dry ingredients in a large bowl: all-purpose flour, powdered sugar, almond flour, and a pinch of salt.
- Add the cold butter pieces and mix with your fingers until the mixture becomes sandy.
- Add the egg and mix until a homogeneous dough ball forms.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Roll out the dough between two sheets of parchment paper and place it in the freezer for about 5 minutes before lining your tartlet molds or pastry rings (see my article on tartlet shells for success tips). Place
- the tartlet shells in the freezer for at least 2 hours (or overnight).
- Preheat the oven to 175°C (350°F) and bake the tartlet shells for about 15-20 minutes until they are golden brown. Let them cool completely.
Make the pastry cream
- Heat the milk with the split and scraped vanilla bean until it boils, then let it infuse for at least 10 minutes.
- In another bowl, whisk the egg yolks with the sugar, then incorporate the flour and cornstarch. Reheat the milk, remove the vanilla bean, and pour the hot milk over the egg yolk mixture while whisking continuously.
- Transfer the mixture back to the saucepan and cook over medium heat, whisking constantly, until the pastry cream thickens.
- Off the heat, add the cold butter pieces and stir until incorporated.
- Pour the hot pastry cream into a rectangular dish, cover with plastic wrap, and refrigerate until cooled.
Assembling the Strawberry Tartlets
- Take the pastry cream out of the refrigerator and quickly whisk it with an electric mixer to smooth it out.
- Fill the center of the tartlets with the pastry cream and smooth it with a spatula.
- Decorate with whole or sliced strawberries.
- Add edible flowers, crushed pistachios, fresh basil leaves, or mint leaves, and enjoy.
Notes
Storage: Store in the fridge in an airtight container for up to 2 days.
Tips:
- Cold butter: use very cold butter for a crisp tart shell
- Chill shells well: prevents shrinking during baking
- Smooth pastry cream: whisk before using for a creamy texture
- Cool before filling: keeps tartlets firm and clean
- Fresh strawberries: add just before serving for best texture
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Category: tart, tarts, tartlets
- Method: Baking
- Cuisine: French
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